TLE-AF Horticulture Curriculum Guide

K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRI-FISHERY ARTS – HORTICULTURE
K to 12 TLE Agri - Fishery Arts - Horticulture Curriculum Guide December 2013 *LO – Learning Outcome Page 1 of 20
Grade 7/8 (Exploratory)
Course Description:
This Module is an exploratory and introductory course which leads to a Horticulture National Certificate Level II (NC II). It covers four common competencies that
a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess: 1) using tools, equipment and paraphernalia; 2) performing mensuration and
calculation; 3) practicing Occupational Health and Safety (OHS) procedures; and 4) interpreting technical drawing and plans.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course, 2) explanation of key concepts relative to the course,
and 3) exploration of career opportunities.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in agriculture crop
production
2. Relevance of the course
3. Career opportunities
The learner demonstrates
understanding of basic
concepts and underlying
theories in horticulture.
The learner independently
demonstrates common
competencies in horticulture as
prescribed by TESDA Training
Regulations.
1. Explain basic concepts in horticulture
2. Discuss the relevance of the course
3. Explore career opportunities for
horticulture
PERSONAL ENTREPRENEURIAL COMPETENCIES
1. Assessment of Personal Competencies
and Skills (PECS) vis-à-vis a practicing
entrepreneur/employee in the
province.
1.1. characteristics
1.2. attributes
1.3. lifestyle
1.4. skills
1.5. traits
2. Analysis of PECS in relation to those
of a practicing entrepreneur/employee
3. Align, strengthen and develop one's
PECS based on the results
understanding of ones
Personal Competencies and
Skills (PECS)
The learner recognizes his/her
Skills (PECS) and is able to
compare these with the PECS
of a practicing entrepreneur/
employee involved in
Horticulture
LO 1. Recognize Personal Competencies
and Skills (PECS) needed in Horticulture
1.1. Identify and assess ones PECS:
Characteristics, Attributes, Lifestyle,
Skills, Traits
1.2. Identify and assess a practitioner’s
PECS: Characteristics, Attributes,
Lifestyle, Skills, Traits
1.3. Compare self with a practitioner
1.4. Identify areas for improvement,
development and growth
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ENVIRONMENT AND MARKET
1. Key concepts of Environment &
Market
2. Products & services available in the
market
3. Concept of differentiation of products
Learner demonstrates
understanding of the
environment and market of
Horticulture
identifies the products/services
available, the customers, and
the competition within the
horticulture market.
LO 2. Recognize and understand the
market for Horticulture
2.1. Identify the different products/services
available in the market
2.2. Enumerate the differences between
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& services
4. Concept of Customers and the
reasons they buy products & services
5. Competitors in the market
these products
2.3. Identify the customers of these
products and the reason these
products/services are purchased
Identify the companies selling these
products/services
LESSON 1: USE AND MAINTAIN FARM TOOLS AND EQUIPMENT
1. Farm tools
2. Farm equipment
3. Parts and functions of farm tools and
equipment
4. Safety practices
5. Preventive maintenance
6. Upkeep of equipment
concepts, underlying theories
and principles in using farm
tools and equipment in
horticulture.
The learner uses farm tools and
equipment in horticulture based
on the required task.
LO 1. Select farm tools
1.1. Identify appropriate farm tools
according to requirement
1.2. Check farm tools for faults and defects
in accordance with farm procedures
1.3. Use appropriate tools and equipment
safely according to job requirements
and manufacturer’s instructions
1.4. Use farm tools
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and principles in using farm
tools and equipment in
horticulture.
The learner uses farm tools and
equipment in horticulture based
on required task.
LO 2. Operates farm equipment
2.1. Identify appropriate farm equipment
and facilities
2.2. Follow directions in the instructional
manual of farm equipment prior to
operation.
2.3. Conduct pre-operation check-up in line
with manufacturer’s manual
2.4. Report faults in farm equipment and
facilities in line with farm procedures
2.5. Use farm equipment according to their
functions
2.6. Follow safety procedures
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LO 3. Perform preventive maintenance.
3.1. Discuss procedures in cleaning tools
and equipment in line with farm
procedures immediately after use
3.2. Explain the steps in performing routine
check-up and maintenance operations
3.3. Store tools and equipment in
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designated areas
3.4. Observe how to sharpen and oil farm
tools and equipment
LESSON NO. 2: PERFORM ESTIMATION AND BASIC CALCULATION
1. Problem solving procedures in
fertilizer computation
2. Basic mathematical operations in
solving problems related to
horticulture
3. Simple project proposal
4. Systems of measurement
5. Units of measurement
6. Conversion of units
7. Fractions and decimals
8. Percentage and ratios
9. Basic record keeping
and principles in performing
estimations and basic
calculations in horticulture.
The learner performs
calculations related to
horticulture.
LO 4. Perform estimation
4.1. Identify job requirements
4.2. Estimate quantities of materials and
resources required to complete a work
task
4.3. Estimate time needed to complete a
work/activity
4.4. Make a cost estimate of materials and
labor to complete a task
4.5. Report estimate of materials and
resources
4.6. Determine cost and return when
producing crops
4.7. Determine profit and/or loss using the
four fundamental operations
4.8. Determine the price of a product using
mark-up percentage
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and principles in performing
calculations in horticulture.
The learner performs
calculations related to
horticulture.
LO 5.Perform basic calculations
5.1. Identify calculations to be made
according to job requirements
5.2. Determine the correct method of
calculation
5.3. Ascertain system and units of
measurement to be followed
5.4. Perform calculations needed to
complete the task using the four basic
fundamental operations
5.5. Use appropriate operations to comply
with the instructions
5.6. Employ different techniques in checking
the accuracy of computation
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LESSON 3: INTERPRETATION PLANS AND DRAWINGS
1. Farm plans and drawings
2. Types of planting
3. Interpreting and reading planting
system
4. Staking procedures
5. Use of planting board
6. Layout of irrigation system
7. Types of irrigation system
and principles in interpreting
plans and drawings of farms
and irrigation systems.
The learner interprets plans
and drawings of farms and
irrigation systems in
horticulture.
LO 6. Interpret farm plans and layout
6.1. Interpret planting system according to
established farm procedures
6.2. Design farm plans and layout
6.3. Stake site according to planting system
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LO 7. Interpret irrigation plans and
designs
7.1. Interpret irrigation system plan
according to established procedures
7.2. Differentiate the designs of irrigation
system according to standard
procedures
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LESSON 4: APPLY SAFETY MEASURES IN FARM OPERATIONS
1. Farm chemicals
2. Personal protective equipment
3. First aid
4. Emergency procedures
5. Safe working environment
6. Procedure in cleaning and storing
tools and outfits
7. Technique in storing materials and
chemicals
8. Waste disposal
9. Water management system
and principles in applying
safety measures in farm
operations.
The learner observes safety
measures in farm operations in
horticulture.
LO 8. Apply appropriate safety measures
while working in the farm
8.1. Apply safety measures based on work
requirement and farm procedures
8.2. Utilize tools and materials in accordance
with specifications and procedures
8.3. Follow the guidelines in wearing outfits
in accordance with farm requirements
8.4. Explain the importance of checking
shelf life and/or expiration of materials’
effectivity against manufacturer’s
specifications
8.5. Differentiate the hazards in workplaces
and report these in line with guidelines
8.6. Observe how to respond to
emergencies in the farm
8.7. Discuss how to prevent accidents
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LO 9.Safekeeping/disposal of tools,
materials and outfits
9.1. Explain how to clean used tools and
outfit following the farm procedures
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before storing
9.2. Label unused materials and supplies
according to manufacturer’s
recommendation and farm
requirements before storing
9.3. Observe how to dispose waste
materials according to manufacturers’,
government and farm requirements

GRADE 9 (Specialization)
Course Description:
This is a course in HORTICULTURE leading to NC II Qualification consisting of the core competencies that a person must achieve on conducting pre-horticultural farm
operations.
Introduction
1. Concepts and competencies in
performing pre-horticultural farm
operations
2. Career Opportunities in
Horticulture Farm Operations
understanding of one’s
Personal Competencies
(PEC’s) across horticultural
products and services
Personal Competencies (PEC’s)
across horticultural products
and services and prepares an
activity plan that aligns with
that of a practitioner/
entrepreneur in Horticulture
1. Explain the different factors to be
considered in setting up a business
2. Assess one’s PEC’s, such as, characteristics,
lifestyle features , and skills
3. Assess practitioner’s entrepreneurial
competencies, such as, characteristics,
attributes, lifestyle, skills, and traits
4.
QUARTER 1: DEVELOPING PERSONAL ENTREPRENEURIAL COMPETENCIES ACROSS ENVIRONMENT AND MARKET
LESSON 1: Entrepreneurship and Personal Entrepreneurial Competencies (PEC’s)
1. Nature of entrepreneurial
activities
2. Assessment of Personal
Competencies and Skills (PECS)
vis-à-vis a practicing
entrepreneur/ employee in
locality/town
2.1. Characteristics
2.2. Lifestyle
2.3. Skills
3. Analysis of PECS in relation to a
practitioner
4. Align, strengthen and develop
ones PECS based on the results
understanding of one’s
Skills (PECS) in Horticulture
Personal Entrepreneurial
Competencies and Skills
(PECSs) and prepares an
activity plan that aligns with
that of a
practitioner/entrepreneur in
Horticulture
LO 1. Know the Nature of an
Entrepreneurial Activity in relation to
Personal Entrepreneurial Competencies
and Skills (PECSs) needed in Horticulture
1.1. Know the different factors considered in
setting up businesses
1.2. Identify the characteristics, lifestyle, skills
of successful entrepreneurs
1.3. Assess one’s PECSs: characteristics,
attributes, lifestyle, skills, traits
1.4. Assess practitioner’s: characteristics,
attributes, lifestyle, skills, traits
1.5. Compare one’s PECSS with that of a
practitioner /entrepreneur
1.6. Align one’s PECSS with that of a
practitioner/entrepreneur
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LESSON 2: Understanding The Environment And Market Of Businesses
Market (Town)
1. Key concepts of Market
2. Players in the Market
(Competitors)
3. Products & services available in
the market
understanding of
environment and market in
Horticulture in one’s
town/municipality.
creates a business vicinity map
reflective of potential
Horticulture market within the
locality/town.
LO 2. Recognize and understand the
influence of the market and environment
in businesses
2.1. Market characteristics
2.2. Forms of businesses across industries
2.3. Needs and demands through
environmental scanning
2.4. 4M’s of production
2.5. Start-up capital, site selection, hiring,
registering a business, and record keeping
2.6. SWOT
2.7. Business Plan
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QUARTER 2: Conduct of Pre-Horticultural Farm Operations (Note: Research components should be included in all activities)
LESSON 3: Preparing farm tools, implements, and simple equipment for horticultural farm operations
1. Identification and classifi-cation of
farm tools, farm implements and
simple equipment
Tools
Digging tools
- Harvesting tools
- Measuring tools, etc.)
Farm implements/
Simple Equipment
- Water pumps
- Hand tractor
- Plow and Harrow
- Sprayer
2. Safety precautions in preparing
tools, farm implements and simple
equipment
3. Basic pre-operative checking of
tools, farm implements and
equipment in accordance with
manufacturer’s manual
4. Treating tools with wear and
LO 1: Prepare tools, farm implements, and
simple equipment for horticultural
operations
1.1. Identify and classify tools, farm
implements and simple equipment
according to its usage
1.2. Perform basic pre-operative checking of
tools, farm implements and equipment in
accordance with manufacturer’s manual
1.3. Segregate and treat tools with wear and
corrosions
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corrosions
5. Friction
Lesson 4: Observing Safety Precautions In Horticultural Farm Operations
1. Preventing Hazards in the
Workplace
1.1. Presence of wildlife in the
workplace
1.2. Exposure to fumes and
solar radiation
1.3. Adverse weather conditions
1.4. Hazardous substances like
fuel, grease, and oil spills
2. Maintenance activities of nursery
facilities
3. Safety measures/pre-caution in
preparing and maintaining farm
LO 1. Prepare and maintain farm
facilities
1.1. Prevent workplace hazards and
environmental implications with
maintenance procedures
1.2. Perform maintenance activities to
maximize efficiency and effectiveness of
nursery facilities
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Lesson 5: Maintenance Activities of Farm Facilities
1. Maintenance activities of facilities
1.1. Pump house
1.2. Mechanical drier
1.3. Storage house
1.4. Machine shed
1.5. Drainage system
2. Setting up preventive structures
during inclement weather
3. Safekeeping of equipment every
after use
4. Principle of 5S
5. Securing post-harvest tools
LO 1. Secure tools, farm
implements/equipment and facilities
1.1. Perform maintenance activities to
maximize efficiency and effectiveness of
facilities
1.2. Set up preventive structures during
inclement weather
1.3. Store tools, farm implements and
equipment according to approve
practice
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GRADE 10 (Specialization)
Course Description:
This is a course in HORTICULTURE leading to NC II Qualification consisting of the core competencies that a person must achieve in producing major lowland and
semi temperate vegetables.
INTRODUCTION
1. Concepts and competencies in
producing major lowland and semi-
temperate vegetables
2. Opportunities in Vegetables Crop
Production
understanding of core
concepts and competencies
in producing major lowland
and semi-temperate
vegetables.
demonstrates core competencies
in producing major lowland and
semi temperate vegetables as
prescribed in the TESDA Training
Regulation.
1.1. Explain concepts and perform core
competencies on producing major
lowland and semi temperate
vegetables
1.2. Explore job opportunities that one can
venture into after taking the course
PERSONAL ENTREPRENEURIAL COMPETENCIES
1. Assessment of Personal
Competencies and Skills (PECS) vis-
à-vis a practicing
entrepreneur/employee in the
province.
1.1. Characteristics
1.2. Attributes
1.3. Lifestyle
1.4. Skills
1.5. Traits
2. Analysis of PECS in relation to a
practitioner
3. Align, strengthen and develop ones
PECS based on the results
an understanding of ones
Skills (PECS) and what it
takes to become successful
in the field.
Personal Competencies and Skills
(PECS) and is able to compare
these with the PECS of a
practicing entrepreneur/
employee involved in
horticulture.
LO 1. Develop and Strengthen Personal
Competencies and Skills (PECS) needed
Horticulture
1.1. Identify & Assess ones PECS:
Skills, Traits
1.2. Identify successful entrepreneurs/
employees in the province.
1.3. Identify & Assess a practitioner’s:
Skills, Traits
1.4. Compare self with a practitioner.
1.5. Identify areas for improvement,
development and growth
1.6. Align, strengthen, develop areas based
on the results of the PECS Assessment
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ENVIRONMENT AND MARKET
THE MARKET (The Province)
4. Key concepts of the Market
5. Players in the Market (Competitors)
6. Products & services available in the
market
understanding of the market
of horticulture in the context
of the province.
identifies the products/services
available and the competitors
within the province's horticulture
market
LO 2. Recognize and Understand the
market for horticulture.
2.1. Identify the players/ competitors within
the province
2.2. Identify the different products/services
available in the market
2.3. Enumerate the differences between
these products/ services
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THE MARKET – PRODUCT
DEVELOPMENT
1. Key concepts of developing a
product
2. Finding Value
3. Innovation
4. Unique Selling Proposition (USP)
understanding of developing
a product in Horticulture
identifies: the customers of
within the Horticulture market.
LO 3. Develop a product for the
provincial market.
3.1. Identify what is of “Value” to the
customer.
3.2. Identify the Customers
3.3. Define and identify what makes a
product different
3.4. Enumerate and apply creativity and
innovation techniques in order to
develop a product that stands out.
3.5. Identify the Unique Selling Proposition
(USP) of the product.
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THE MARKET - SELECTING
BUSINESS IDEA
1. Key concepts in Selecting a Business
Idea
2. Criteria
3. Techniques
understanding of the
techniques of selecting
business ideas.
The learner independently selects
a viable business idea.
LO 4. Select a business idea for the
Horticulture market based on the
criteria and techniques provided
4.1. Identify potential business ideas to
select from
4.2. Enumerate the various criteria and
steps to selecting a business idea
4.3. Apply the criteria/steps in order to
select a viable business idea.
4.4. Identify a business idea based on the
criteria/steps provided.
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THE MARKET – BRANDING
Key concepts of Branding
understanding of branding
and develops a brand for
generates a brand for their
business idea.
LO 5. Develop a brand for the product.
5.1. Identify the benefits of having a good
brand.
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their business idea. 5.2. Enumerate recognizable brands in the
town/province.
5.3. Enumerate the criteria for developing a
brand.
5.4. Generate a brand that is clear and
follows the techniques of generating a
brand.
Quarter 1
LESSON : Produce vegetables (Note: Research component should be included in the activities)
Module: Prepare land for planting
1. Collection of samples for soil
analysis
1.1. Importance of Soil
Sampling
1.2. Guidelines in collecting soil
samples
1.3. Procedure in Soil Sampling
2. Soil laboratory analysis using
2.1. Soil testing Kit (STK) and
2.2. Soil Laboratory Analysis
2.3. Procedure in soil analysis
2.4. CEC
2.5. NPK ratio
3. Interpretation of the results of soil
analysis
3.1. Recommendation based on
the manual of the DA
standards & procedures
3.2. Basic calculations
4. Farm implements and equipment
used in preparing land for planting
4.1. Safety measures in proper
LO 1 Prepare land for planting
1.1. Collect soil samples for soil analysis
1.2. Conduct soil analysis
1.3. Interpret the result of soil analysis
1.4. Choose and use right farm implements
and equipment
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use of farm equipments
4.2. Types and function of Farm
Tillage Implements
4.3. Advantages of using farm
tillage implements
5. Proper land preparation using plow
and harrow
5.1. Importance of land
preparation & tillage
5.2. Common method and tillage
for lowland & upland
5.3. Land preparation procedure
5.4. Seedbed/seedplot
preparation
5.5. Operation of Farm equipment
6. Safety precautions in operating farm
tools and equipment
6.1. Procedure in the use of power
tools and equipment
6.2. Safety precaution guidelines
in operating farm tools and
equipment
1.5. Clear, plow and harrow of the area
1.6. Observe safety precautions in
operating farm tools and equipment
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Quarter 2
Module 2: Growing seedling
1. Characteristics of good quality seeds
2.1.-Damage free
2.2.-True-to-type
2.3.-Viable
2.4.-Free from mixture
2.5.-Free from seed-borne disease
2.6.Types of seed
2.7.Seed certification standard
LO 2 Grow seedlings
2.1. Procure and select good quality seeds TLE_AFHC10P
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2. Seed germination test
2.1. Importance of Seed
Germination Test
2.2. Methods of Seed Germination
Test
- Ragdoll Method
- Petri Dish
- Seed bed
- Seedbox
2.3. Procedure in Seed
2.4. Germination Test following
the three methods:
- Computing Percentage
- Seed Germination
- Safety precaution in using
chemicals
3. Composition of growing media
3.1. Importance of
3.2. Growing Media
3.3. Characteristics of a Good
Growing Media
3.4. Composition of a Good
Growing Media
- 1 part garden soil
- 1 part Sieved sand
- 1 part Compost
- 1 part Sawdust/Ricehull
3.5. Procedure in proper mixing
growing media using the ratio
and proportion
4. Sterilization of growing media
4.1. Importance of sterilizing the
2.2. Conduct seed testing
2.3. Identify and mix components and
proportion of different growing media
2.4. Sterilize growing media
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growing media
4.2. Methods in sterilizing the
growing media
- Heat Treatment
- Chemical Treatment
4.3. Procedure in sterilizing the
growing media
5. Sowing Seeds
5.1. Proper seed growing
techniques
5.2. Stages and seed germination
5.3. Amount depth of sowing seed
5.4. Importance of seed sowing
6. Pre-cultural Management Practices
6.1. Irrigation system
6.2. Chemical to use in fertilizing
and controlling pests
6.3. IPM
6.4. Fert. Management (FPA)
6.5. Safety measures in spraying
chemicals
6.6. Calibration of sprayer
6.7. Plant pest, diseases, and
treatment
6.8. Vegetable production manual
6.9. Crop Protection
2.5. Sow seeds on tray compartments
2.6. Perform pre-cultural management
practices
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Quarter 3
LESSON : Produce Vegetables (Note: Research component should be included in the activities)
Module: Transplanting Seedlings
1. Fertilizer application
1.1. Importance of Fertilizer
LO 3 Transplant seedlings
3.1. Apply fertilizers based on the result of TLE_AFHC10P

Application
1.2. Types of Fertilizer
1.3. Sources of Fertilizer
1.4. Methods of Fertilizer
Application
1.5. Time and frequency of
fertilizer application
1.6. Fertilizer computation
1.7. Fertilizer management safety
precaution
2. Mulching
2.1. Importance of mulching
2.2. Kinds of Mulching materials
2.3. Polyethelene plastic film
2.4. Rice straw
2.5. Cut grasses
2.6. Procedure in Applying Mulch
2.7. Characteristics of mulches
3. Transplanting seedling
3.1. Distance and depth of
planting
3.2. Characteristics of good quality
seeds
3.3. Procedures and
recommendation on
transplanting
4. Management of newly transplanted
seedlings techniques in:
- shading
- watering
soil analysis
3.2. Apply mulching materials
3.3. Transplant seedlings following the right
recommendation
3.4. Perform post-planting care on newly
transplanted seedlings
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Quarter 4

Module: Maintaining growth of vegetables
1. Soil cultivation
1.1. Importance of soil cultivation
1.2. Appropriate tools and
methods to be used in soil
cultivation
1.3. Types of soil cultivation
2. Fertilizer application
2.1. Fertilizers and chemical
computation
2.2. Recommended rate data
2.3. Methods, time and kinds of
application
2.4. Factors to consider in
selecting chemicals to use
2.5. Knowledge in the proper
application of chemicals
2.7. FPA
3. Irrigation
3.1. Importance of irrigation
3.2. Methods of Irrigation
- Over head (mist, sprinkler)
- Surface (Furrow, drip, sub
surface)
3.3. Safety precaution/measures
in proper use of tools and
equipment
- Setting up drip irrigation
4. Pest control
LO 4. Maintain growth of vegetables
4.1. Apply proper cultivation method for
particular crop
4.2. Apply fertilizers and chemicals
4.3. Select and set-up right irrigation system
4.4. Determine control measures on specific
pests and diseases
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4.1. IPM
4.2. Importance of control and
prevention measures
4.3. Methods of preventing and
controlling pests and diseases
4.4. List of pesticides and
chemicals to be used
4.5. Crop protection
4.6. Safety measures in spraying
chemicals
4.8. Plant pest and diseases
5. Importance of Replanting
6. Tools, Materials and Equipment
needed in Harvesting
6.1. Different types of tools,
materials and equipment
6.2. Parts and functions of specific
equipments and tools to be
used
6.3. Safety measures
6.4. Uses of different types of
tools and equipment
7. Harvesting vegetables crops based
on maturity indices
7.1. Harvesting time
7.2. Maturity indices methods
4.5. Perform replanting in missing hills
LO5 Harvesting crops
5.1. Prepare all tools, materials and
equipment needed
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V-IVi-j-5
TLE_AFHC10P
V-IVj-5

7.3. Factors to consider in
determining matured
vegetable crops
8. Harvesting vegetable crops
8.1. Time and methods of
harvesting vegetable crops
8.2. Techniques and importance of
harvesting
8.3. Appropriate packing materials
8.4. Stages of maturity
8.5. Safety precaution in using
cutting tools
8.6. Operating farm equipment
and tools
5.2. Determine when to harvest based on
the maturity indices
5.3. Perform harvesting using appropriate
materials ,tools and equipment

GLOSSARY
Drainage system A system of watercourses that carries off excess water.
Farm Tillage The general tilling of the soil.
Harrow A farm implement consisting of a heavy frame with sharp teeth or upright disks, used to break up and even off plowed ground.
Machine shed A small hut or any light shelter for a machine.
Mechanical drier A machine used for dehydrating something, either by direct heat, drafts of hot airor centrifugal action.
Planting board A thin, flat, rectangular piece of wood (or other stiff material) with holes used for dropping seeds into the soil at given
distances; it is also used for marking distances when sowing or transplanting in field or plots.
Plower A farm implement consisting of a heavy blade at the end of a beam, usually hitched to a draft team or motor vehicle and used for
breaking up soil and cutting furrows in preparation for sowing.
Pump house A house where pumps (e.g. to irrigate) are installed and operated.
NPK Stands for Nitrogen (N), Phosphorus and Potassium (K) ;It is based on the relative content of the chemical
elements nitrogen, phosphorus , and potassium that are commonly used in fertilizers. The N value is the percentage of elemental
nitrogen by weight in the fertilizer. The values for P and K represent the amount of oxide in the form of P2O5 and K2O that would be
present in the fertilizer if all the elemental phosphorus and potassium were oxidized into these forms.
Seedbed (1) A plot of land in which seeds or seedlings are grown before being transplanted; (2) A bed of soil cultivated for planting seeds.
Seedplot (1) Old-fashioned term for seedbed (2) A piece of ground in which seeds are sown to produce plants for transplanting; a piece of
nursery-ground; hence, figuratively, a nursery or hotbed.
Solar radiation Radiant energy emitted by the sun from a nuclear fusion reaction that creates electromagnetic energy. The spectrum of solar
radiation is close to that of a black body with a temperature of about 5,800 K.
Soil analysis (1) The determination of the level of nutrients found in a soil sample; (2) a comprehensive test that measures the level of
nutrients in the soil. The analysis is used to assess the fertility of the soil and to determine ways to increase fertility levels.
Soil cultivation (1) The planting, tending, improving, or harvesting of crops or plants; (2) the preparation of ground to promote their growth
Soil Sampling The determination of the quality of soil by collecting representative samples from different spots within a particular field.
Soil Testing Kit (STK) A device used for the analysis of a soil sample to determine nutrient and contaminated content, composition, and other
characteristics such as the acidity or pH level.
Staking A process whereby a piece of wood or metal that is pointed at one end is driven into the ground and used as a marker, a fence
pole, or a tent peg.
Storage house A place where things are stored.
Tillage The agricultural preparation of soil through mechanical agitation such as digging, stirring, and overturning.
Wildlife Pertains to animals and vegetation when living in a natural or undomesticated state.

CODE BOOK LEGEND
Sample: TLE_AFHC10PV-IIIh-j-4
LEGEND SAMPLE
First Entry
Learning Area and
Strand/ Subject or
Specialization
Technology and Livelihood
Education_Agri-Fishery
Horticulture TLE_AF
HC
10
Grade Level Grade 10
Uppercase Letter/s
Domain/Content/
Component/ Topic
Produce Vegetables PV
-
Roman Numeral
*Zero if no specific quarter
Quarter Third Quarter III
Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
specific week
Week Week Eight to Ten h-j
-
Arabic Number Competency
Perform post-planting
care on newly
transplanted seedlings
7
DOMAIN/ COMPONENT CODE
Personal Entrepreneurial Skills PECS
Environment and Marketing EM
Use and Maintain Farm Tools and Equipment UT
Perform Estimation and Basic Calculation MC
Interpret Plans and Drawings ID
Apply Safety Measures in Farm Operations OS
Produce Vegetables PV

TLE-AF Horticulture Curriculum Guide

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